How to decant red wine

Decanting is primarily used for red wines of particular importance which have aged in the bottle for a long period of time, and in all cases where one presumes the bottle contains sediment. Decanting a wine means transferring it from the bottle to a container, the Decanter, from which it will then be served. However, the operation is far from simple, especially if you want to do it professionally: a candle is brought close to the bottle to provide the necessary light to allow you to control the flow of sediment and ensure it is stopped in the neck of the bottle without being transferred to the Decanter, which of course has been previously “vinified”. Before transferring the wine, it is essential to check the cork for any alterations in the wine; furthermore, if the bottle has previously been stored horizontally for a long period of time, it will need to be verticalized for some time before opening, allowing any sediment to settle to the bottom of the bottle. If at all possible, I recommend transporting the bottle in its container to keep it horizontal and to avoid handling as much as possible. In situations requiring less professionalism or involving red wines of less importance, it is nonetheless a good idea to open the wine some time before serving it and, in the absence of a decanter, to use a carafe which will allow the wine to oxygenate and to release its aromas!